Eggless Caramel Cake with Salted Caramel Buttercream

Wishing all my readers a Very Happy New Year 2015

Let us begin this new year with a sweet note. Last year for me was a ride on roller coaster. There were so many ups and downs. The two main incidents were loosing my father and taking my blogspot to domain. When coming to my blog I am so happy that so many readers are actually trying my dishes and am getting so many positive feed backs. This year I am planning to post more video recipes in my you tube channel and hope by the next year it becomes a success too. To celebrate and welcome this new year, I made an eggless caramel cake with salted caramel butter cream and salted caramel glaze. We shared it with our friends.

Last time I tried caramel cake with flax gel and I got some mixed reviews. Some asked for a recipe with easy to get ingredients. So I tried it again with some modifications and used curd this time. I was so happy with the results. The cake was so spongy and it was so light. The flavour of the caramel syrup was so lovely. When paired with the fluffy caramel butter cream and gooey caramel syrup it was divine. You need to taste this to realise it.

I have already posted the preparation of caramel syrup and caramel sauce in my blog. Please take a look. I have even done a video for caramel syrup. Don’t miss it. IF you don’t know the difference between a syrup and sauce, then here it is. For the syrup, we caramelize the sugar to dark brown and add water to bring it to honey consistency whereas the sauce is very rich. Heavy cream and butter are added to the caramelized sugar to bring it to sauce consistency. Sauce can be used for topping desserts whereas the syrup is used in cakes to give the caramel flavour. To my regular caramel sauce I added 1/2 tsp of salt and made salted caramel sauce. The saltiness gave a nice twist to the usually sweet sauce. The caramel syrup is bitter as the caramel is the process of burning the sugar. But the bitterness will not affect the final taste of the cake. Only the flavour will come through. So no worries. Now let us move on to the recipe.

36 Comments

2 day max Aparnaa. As this is eggless, you can’t keep it for more than that. But you can always slice it and keep it in an airtight box in fridge and it will last for a week. Before serving, bring it back to room temp.

Came across this recipe while I was searching for something else this morning… since the recipe looked interesting I thought of giving it a shot.. I must admit I was a lil hesitant even when I put the batter for baking because I haven’t had very good experiences with eggless cakes before.. they somehow dun get very good structure or dun taste very nice the next day…

anyways, I kept my fingers crossed n waited impatiently for the next 40 mins n 15 mins till the cake cooled down… when I cut the cake, it was superrrrrrrrrrrr soft n delish… I am soooooo happy with the end result that I doubt it will stay until tomorrow (to check how it tastes the next day) … I guess I will simply keep a piece aside right now since caramel cakes taste better when stale..

A big thank you to google for showing me the eggless caramel cake option in the search tab n ofcourse to you for the wonderful recipe.. i look forward to trying more of your recipes… 🙂 🙂

Hi, I made the cake ,it tasted good n soft..but one thing the cake rose well during baking but after taking out of the oven it started sinking… don’t know what is the reason..n I used white sugar instead of brown

Hi, i made it but didnt come well, the batter while pouring was that of thick idli batter consistency and it didnt cook at all except edges, i kept for 40mnts but didnt cook, pls tell me what cud be wrong,

I’m new to your receipts and I’ve tried vanilla cake and it turned out really beautiful. I’m interested in trying this caramel cake, but I don’t get caramel syrup, so can you tell me how to make caramel syrup. Or what other substitute can I use